Protien Rich Soya Keema Paratha

I tend to make stuffed parathas very frequently as they are tasty and filling. This time I used soya granules for stuffing. It is tasty, filling and very healthy too.

I adopted this recipe from sanjeev kapoor. Hope you would enjoy it too
 
Ingredients for Stuffing

• 1 cup soya granules
• 1 small boiled potato
• 3 chopped green chillies
• 1/2 cup chopped onions
• 2 tbsp milk
• 3 tbsp chopped cilantro/coriander
• 1/2 tsp amchur powder
• 1 tsp oil
• salt to taste

Procedure:
Soak soya granules in hot water for 15 min ,then squeeze nicely and keep aside

Heat oil in a pan,add onion and fry,once its start becoming translucent add soya granuals and fry for 1 min in medium flame,to keep it moist add milk and stir a while ,then add mashed potato and mix nicely

Then add salt,amchur powder,green chillies and cilatro and mix nicely and switchoff the flame and shift the mixture to plate to cool.

Ingredients for paratha :

• 2 cups atta
• 1/4 tsp ajwain
• 1/2 tsp oil
• pinch of salt

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown

Serve hot with pickle and curd
  

Soursop Smoothie a Natural Cancer Fighter

My mother survived cancer a couple of years back and it was very a painful experience for her and the family. Recently when I was at a local vegetable fruit store "Kovai Pazhamudhir Nilayam" Anna Nagar Shanti Colony, I was amazed to see the soursop fruit being sold as a natural cancer fighting fruit. It was expensive sold at 350 rs per kg but having known what cancer can do to the human spirit prevention is always better than cure.

The mineral content and substance in soursop is 10,000 times stronger in slowing the growth of cancer cells compared with adiamycin and chemotheraphy.And unlike chemotheraphy soursop selectively hunts down bad cells and not harm healthy cells  

This fruit is very rich in fiber and has a distinct sourness and sweetness combined. You can have it as it is too and I ate half of the pulp directly. It tasted much better after I had freezed it.

Before you enjoy this fruit it is also important to realize how cancer cells grow in the human body as it will help us effective measure to prevent it

1. Sugar is a cancer-feeder.
By cutting off sugar it cuts off one important food supply to the cancer cells.. Sugar substitutes like NutraSweet, Equal,Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Stevia which I had posted  earlier .

2. Cancer cells cannot thrive in an oxygenated environment. Exercising daily and deep breathing like kapalabhati popularized by baba ramdev help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cell.

3. Cancer cells thrive in an acid environment.   
Anger, unforgiveness and bitterness put the body into a stressful and acidic environment. Learn to relax and enjoy life. Meditation is helpfull to de-stress.

Table salt has a chemical added to make it white in colour and contains only one mineral iodine. Table salt makes our  body  more acidic. A  better alternative would  be  himalayan salt.   
Source : Canceractive.com

A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics,growth hormones and parasites, which are all harmful, especially to people with cancer. A vegetarian diet keeps the body more alkaline.

After reading about the benefits of soursop I recommend to make it part of your diet .

So here is the recipe

Ingredients:

• 1/2 cup soursop pulp
• 1 cup milk
• 1.5 tsp sugar or 1/4 tsp stevia
• 7-8 ice cubes
• 1/2 tsp pistachio for garnish

Procedure:

Cut into half and scoop the pulp out and and remove the seeds.

In a blender make a smoothie with all the above ingredients. Pour it in a serving glass and garnish with the pistachios and serve immediately.

Note: 

1.Grinding the ice cubes with the soursop makes it a perfect chilled smoothie.

2. Soursop is best to select if it is turning lightly yellow and a little soft when pressed outside.

3. Adding nuts is optional however it gives a wonderful nutty texture to the smoothie

I shared this recipe with the Hearth & Soul blog hop

Supertasty Oats Idli With Sesame Tomato Chutney

The most favorite south indian breakfast is undoubtedly the idli.A Idli is the perfect combination of carbohydrates and proteins. And because it's steamed, it uses no oil.It is considered the top 10 healthiest breakfast as per nutrition experts.

This version of idli has been made flavorfull with carrot, cashews and healthier with oats which ups the fiber content.Give it a try and be amazed ...

Ingredients

•     2 cup oats(I used quaker oats)
•     1cup rava/sooji (semolina)
•     2 cup thick butter milk
•     1/2 cup grated carrot
•     1 tbsp chopped cashew
•     1/2 tsp chana dal
•     1/2 tsp mustard seeds
•     1/2 tsp cumin seeds
•     2 chopped green chillies
•     1 spring curry leaves
•     2 tbsp chopped cilantro
•     a pinch of hing
•     1 tbsp fruit salt or ENO
•     1 tbsp ghee
•     salt to taste

Cooking Procedure:

Take the idly racks and spray oil on each idli mould and keep aside.

Dry roast the oats in medium flame for few min until a nice aroma emanates,shift it to mixie and grind to fine powder.

Heat ghee in a pan ,add chana dal ,cashew n fry till light golden brown ,then add mustard seeds,cumin seed and once they splutter add green chilli,curry leaves,hing ,carrot fry for a min ,then add sooji n fry till it become golden brown .

Shift it to some bowl,mix the oats earlier prepared oats powder and let it cool ,once cool add the buttermilk and blend it nicely to semi thick batter like idli batter.

Add ENO to this batter , immediately it become fluffy.

Now put 2 tbsp of batter into each idli mould depression, and stack the racks one above the other and steam in the pressure cooker or steamer for 15min on medium flame.

Remove them carefully from steamer and let it cool, take a sharp spoon and scoop them out into the plate.

Your oats idli is ready.

Serve it with your choice of chutney , I made sesame tomato chutney for this ,which was the perfect combo . Here is the recipe 

Ingredients

• 1 cup chopped tomatoes
• 2 tbsp sesame seeds
• 1/4 tsp turmeric powder
• 2 tbsp chopped cilantro
• 1 green chilli
• 1 red chilli
• 2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• 1/4 tsp cumin seeds
• a pinch of hing

Dry roast sesame seeds and keep aside

Heat 1 tsp oil and add green chilli, red chilli and fry for a min, now add tomato, cilantro and turmeric powder, cover and cook till it becomes soft.Switch off flame and let it cool.

Take the roasted sesame seeds and grind it finely, then add the above tomato mixture and make a smooth paste.

Now prepare the tempering by heating 1 tsp oil, add mustard, cumin, hing and once mustard start to splutter add the curry leaves. Then add the tempering to the above grinded paste.

Your chutney is ready. 

 
Note: You can also prepare the oats mixture in previous day and store it in air tight container for next day morning use or refrigerate for upto a week

After mixing the curd to the oats mixture ,steam the idlis immediately  else they will become soggy

Ragi Masala Dosa With Cauliflower Filling

In a fast paced lifestyle with all the junk entering our system the only solution is to start your day with the healthiest breakfast. And there is no better grain like ragi to have. Its nutritional benefits makes me wonder why we indians are moving away from this wonder grain.This dosa has a earthy and nutty flavor unlike a regular dosa but a lot tastier. You must try it to believe it !!
Ingredients

• 3 cup ragi flour
• 1 cup rice
• 1 cup urad dal

Filling

• 1 cup finely chopped cauliflower
• 1/2 cup finely chopped onions
• 1/4 cup finelt chopped tomatoes
• 1/2 tsp chilli powder
• 1 tbsp oil
• salt to taste.

Procedure
Soak rice and urad dal for 4 hrs. Make a smooth paste with enough water. Add the ragi flour to it. Mix ricely with a spatula until all lumps dissapear. Ferment it overnight. Your dosa batter is ready for the next day.
For stuffing heat oil in a pan, add onions and fry till they become translucent. Then add cauliflower and sprinkle salt and cook till the cauliflower becomes soft.Add the tomatoes, keep stiring till it becomes soft. Add the chilli powder and chopped cilantro , mix well and switch off the flame and keep aside.

Heat tawa on a low flame , add one cup batter in the center and spread it nicely in a circular motion and spread one tbsp of  filling over it.Then increase the flame to medium and let it become crispy. Increase the flame to high for a few seconds for a golden crust, fold and serve hot with your choice of accompaniment.